Prawn Risotto

Method

• Step-by-Step Method for Prawn Risotto
• Heat the chicken stock in a saucepan until just simmering; keep warm on low heat
• Finely chop the onion and mince the garlic
• Heat olive oil in a large, heavy-bottomed pan over medium heat
• Add chopped onion to the pan and cook, stirring, until softened but not browned
• Add minced garlic and cook for 1 minute, stirring constantly
• Add the Arborio rice to the pan and stir until the grains are well coated and translucent at the edges
• Pour in the white wine and stir until almost fully absorbed by the rice
• Add 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well
• Ladle in a small amount of hot chicken stock (about 1/2 cup), stirring constantly until the liquid is mostly absorbed
• Continue adding stock, one ladleful at a time, stirring and allowing each addition to be absorbed before adding more
• Repeat until the rice is creamy and tender but still slightly al dente, about 18-20 minutes in total
• While rice is cooking, roughly chop fresh parsley and grate Parmesan cheese
• When all stock is absorbed and rice texture is correct, reduce heat to lowest setting
• Stir in cooked, peeled, and deveined prawns, allowing them to gently warm through
• Add butter and grated Parmesan cheese to the risotto, folding in gently for a creamy finish
• Remove the pan from heat and stir in half of the chopped parsley
• Taste and adjust seasoning if needed, adding more salt and pepper to preference
• Spoon risotto onto warm plates, allowing it to settle flat for even presentation
• Sprinkle remaining chopped parsley over the top and finish with an extra touch of Parmesan if desired
• Serve immediately while creamy and hot